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Sun-Dried Tomato Crostini

Sun-Dried Tomato and Olive Crostini

Crostini are a quick and easy appetizer.  These are  packed with fresh flavor and plenty of vibrant color.  The red of the sun-dried tomatoes is brought out by the deep purple of the kalamata olives, and both are set off nicely by splashes of brilliant green basil leaves.

Ingredients

  • 1 cup finely chopped sun-dried tomatoes packed in oil
  • ¾ cup kalamata olives, finely chopped
  • ¾ cup toasted walnuts, finely chopped
  • 1 teaspoon garlic, minced
  • ½ teaspoon pepper
  • 12 baguette slices, toasted
  • 2 cups basil leaves
  • 1 package (16 ounces) small fresh mozzarella balls, thinly sliced

Instructions

  1. Combine sun-dried tomatoes, olives, walnuts, garlic and pepper in a food processor.
  2. Pulse until mixture is combined but still coarse.
  3. Spread sun dried tomato mixture evenly over each baguette slice.
  4. Top each with 2 basil leaves and 3 mozzarella slices.

Quick Notes

Store remaining spread in an airtight container in the refrigerator for up to 1 week.

Time: 15 minutes

Recipesappetizersbasilmedium
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